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Monday, June 11, 2012

Chicken Tikka Masala

International Kitchen

This week, I traveled way outside of my comfort zone in the
kitchen, traveling to India for dinner. Okay, so we didn’t jump on a plane and
fly across the world to Mumbai - however, our kitchen, pots and pans took us on
a delicious exploration of this colorful culinary destination. The dish... Chicken Tikka Masala. Oh my
goodness, we enjoyed the fragrant spices and colorful aromas of a fabulous
dish. Of course, my inspiration for this redolent dinner was found on
Pinterest. Seriously, who needs cookbooks clogging your counter space, when you
have this worldwide collection of expressive people sharing their recipes in
cyberspace for all who crave and seek? (Just in case you don’t know what Pinterest
is, explanation below.) I was so pleased with the results of making this dish!
I want to thank the Jackie for
posting this great recipe; her posting inspired me to make it for dinner.

I love Indian food. The intense flavors tickle and tease my
palate. I’ve only enjoyed this international fare in restaurants, never
attempting it at home. For no reason other than I was a little intimidated. But
this recipe seemed too easy not to try it ourselves, and the coolest part, my
husband and I could prepare the entire dinner together. I had most of the
ingredients, with the exception of two- fenugreek leaves and cardamom pods.
There’s a great Italian specialty market here in town that also has a lovely
Indian section. I ran over picked up the items, along with some yummy Naan and
authentic Basmati rice. While I was there, the owners suggested a delish
yogurt and cucumber side dish to serve with the Chicken Tikka Masala. It was
awesome! Fresh, creamy and just the hint of heat from toasted Cumin seeds. Overall, I am kicking myself for not making
this type of cuisine before now. Easy, aromatic and yes, yummy!

There are a couple of changes I will do the next time. For example,
the paste for the sauce was a bit thick, and we thought it should be looser. Also,
I would try broiling the chicken for more of a charred flavor, rather than
baking it. However, the flavors of the chicken from start to finish were
exceptional! Also, even though I got the
authentic basmati, I am used to the gourmet style, I had to rinse this type and
even though I rinsed several times, it was still a smidge sticky. All in all,
this recipe is something I will add to my list of must-make dishes. My husband
and I enjoyed making it together. Quality time in the kitchen makes for a
delicious marriage.

Cucumber-Yogurt Salad

1 sm. Cucumber
shredded

1 C. Greek Yogurt

½ T. Toasted
Cumin Seeds – ground

Shred cucumber; mix with yogurt, and cumin. Let flavors meld
together in refrigerator for at least one hour.

See recipe below for Chicken Tikka Masala.

By the way, recently, it was brought to my attention that not
everyone knows what Pinterest is... I am a little shocked because of the popularity
and international attention this photographic social media site has received.
So, for all of those out there that are not aware of this site, please let me
introduce you... Pinterest these are my readers, readers, this is Pinterest!

Okay, Pinterest is a swell
site full of images with a smidgeon of text. It’s different from Facebook,
Google Plus and Twitter – it’s a pin board style social media site. Members post
pictures of things like food, fashion, photos, home décor, make-up, drinks, and
pets - really anything. They are
arranged by boards, sort of like a corkboards of things they have done, places
they’ve been, or want to go, or just things that inspire them. It’s really
quite addicting. Every day, you see new postings. Some, like my most of my
postings, are directed to this blog, or the image might be linked to a
website. It’s so much fun to find images
of ways to decorate your bedroom, make something for dinner, or buy something
on the internet. Where it differs from
Facebook and the other interactive social sites is that the only interaction is
by “following” someone, where you elect to receive their postings on your page,
or... if you leave a comment, or “repin” their image to one of your
boards. Some members are anonymous and
others share a little about themselves. The cool part is there are pinners from
all over the world. Personally, I have found some really scrumptious recipes to
make for us, and some fantastic decorating ideas. It sparks my creativity. Hopefully,
it will do the same for you!

The other bright side to Pinterest, most of my page views on
this blog has come from fellow members of Pinterest. To date: It’s Just That Good has received
over 2,800 page views with readers from England, India, Russia, Germany,
Canada, and of course, the U.S. I’m grateful that through Pinterest, I have connected
with like-minded people all over the world. It’s quite flattering honestly, and
quite good for my confidence.

Well, I think that’s it for now... If you’re interested in
what inspires me, here is my Pinterest page link: SRQ Foodie

Until next time...

Life is like a glass of wine... always better when it’s
filled with something you like!

Grill or pan roast the marinated chicken and set aside. In the meantime, roast the onions in the pan
with a few drops of oil until lightly browned.

Add the red bell peppers and cashew and toss them around for
a couple of minutes. Take if off the stove and cool until ready to handle. Blend the mixture into a fine puree. Add a
few tablespoons of water if necessary.

Heat a pan (you can use the same pan used for roasting) with
a tablespoon of oil and a tablespoon of butter.
When the butter just melts, add all the powders (clove, cinnamon,
cardamom powder, cumin and coriander) and sauté until their aroma wafts around. Add the red bell pepper, onion and cashew
puree and gently sauté for 3-4 minutes. Add the chili powder and salt and the
tomato ketchup. Mix well and add the cream. Crush kasoori methi in your hands
before adding to the mix and cook for 2 minutes.

Now add the grilled chicken pieces and toss to coat well in
the sauce. Check taste and adjust salt or chili powder as desired.

If you want a thinner consistency, add a few more
tablespoons of water and a sparing splash of cream. Gently simmer for 5
minutes. Garnish with cilantro and serve
with Naans (Indian bread) or Basmati rice.

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About Me

Dining is a passion and honey, right now, I’m bursting with passion.
I’m not the most graceful cook, dishes and my kitchen for that matter, don’t always turnout “picture perfect” like on TV. Those chefs make everything look one - easy, and two - their kitchens stay pristine. In my case, cooking can be and usually is messy! Seriously, sauces splash, bubble over, and stove tops, counters and bowls all - get messed up! With that said, I love cooking, maybe over time, I’ll become as flawless as my idols, but until then, I’ll keep trying,
Me- I love eating and cooking, and on an occasion, or 2, or 3, or 20... love to drink wine. Originally, from the Midwest, I now live in Florida with my husband, our pets Rufus, and Barnie. I grew up cooking with my mom and grandmother. It was their passion and talent for cooking and being effervescent hosts that inspire me. I try very hard to recreate their wonderful dishes, sometimes I succeed - sometimes, not so much.
My New Year’s resolution for 2012 is to cook more for my husband and myself. To not be too tired and view cooking as a chore, rather remember that the outcome is something to relish.